In the Basque and Navarre regions of Spain, sheep’s milk cheeses dominate. And Idiazabal might just be the best one of them all. Read on to learn how it’s made and what it tastes like.
Where does Idiazabal come from?
Idiazabal is a traditional, farmhouse, pressed uncooked cheese made from raw milk of Latxa or Carranza sheep in the Basque and Navarre regions of northern Spain. The cheese gets its name from the local village of Idiazabal.
In summer, their sheep migrate to higher pastures to graze on new grass. During those months, the artisanal cheese makers milk the sheep, make the cheese and leave it to mature for a minimum of two months.
How is Idiazabal made?
The cheese has a compact texture, with a few pinprick holes. It is dry, but not too crumbly with a pleasantly oily mouthfeel. The characteristic, smoky flavour is the result of the cheeses having been stored near the fireplaces. There were no chimneys in the simple mountain huts, so the cheeses absorbed the sweet, aromatic smoke. The taste of the cheese is reminiscent of burnt caramel and bacon.
How to serve Idiazabal
Traditionally, the locals enjoy this historic cheese on toasted bread, over salted crackers or grated in salads. Idiazabal pairs well with a simple red wine like Tempranillo, dry cider, or Saison beer.
Thank you for reading
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